Modification of butterfat by selective hydrolysis and interesterification by lipase: Process and product characterization

• Tipo: Artigo em Revista Científica Internacional
• Data: 1998

Autores

Balcao, VM (Autor) Outra; Kemppinen, A (Autor) Outra; F. Xavier Malcata (Autor) Outra; Kalo, PJ (Autor) Outra

Revista

Título: Journal of the American Oil Chemists' Society

Vol. 75

Páginas: 1347-1358

ISSN: 0003-021X

Indexação

ISI Web of Knowledge - 20 Citações

Scopus - 23 Citações

Outras Informações

ID Authenticus: P-001-71G

DOI: 10.1007/s11746-998-0182-9

Abstract (EN): Butterfat was chemically modified via combined hydrolysis and interesterification, catalyzed by a commercial lipase immobilized onto a bundle of hydrophobic hollow fibers. The main goal of this research effort was to engineer butterfat with improved nutritional properties by taking advantage of the sn-1,3 specificity and fatty acid specificity of a lipase in hydrolysis and ester interchange reactions, and concomitantly decrease its level of long-chain saturated fatty acid residues (viz., lauric, myristic, and palmitic acids) and change its melting properties. All reactions were carried out at 40 degrees C in a solvent-free system under controlled water activity, and their extent was monitored via chromatographic assays for free fatty acids, esterified fatty acid moieties, and triacylglycerols; the thermal behavior of the modified butterfat was also assessed via calorimetry. Lipase-modified butterfat possesses a wider melting temperature range than regular butterfat. The total saturated triacylglycerols decreased by 2.2%, whereas triacylglycerols with 28-46 acyl carbons (which contained two or three lauric, myristic, or palmitic acid moieties) decreased by 13%. The total monoene triacylglycerols increased by 5.4%, whereas polyene triacylglycerols decreased by 2.9%. The triacylglycerols of interesterified butterfat had ca. 10.9% less lauric, 10.7% less myristic, and 13.6% less palmitic acid residues than those of the original butterfat.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 12